International
Vegetarian Union
Vegan Pasta RecipesContributed by Vegetarians and Vegans from around the world

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Hot Chili
MacaroniFrom: Karen
C. Greenlee

Serving Size: 6

2 quarts water

1 cup elbow macaroni

1 tablespoon canola oil

1 medium yellow onion -- diced

1 green pepper -- seeded & chopped

2 stalks celery -- chopped

4 cloves garlic -- minced

1 28 oz can stewed or diced tomatoes

1 15 oz can kidney beans -- rinsed & drained

1 11 oz can corn kernels -- drained

1 1/2 tablespoons chili powder

2 teaspoons dried oregano

1 teaspoon ground cumin

1/2 teaspoon freshly ground black pepper

1/2 teaspoon salt or to taste

In a large saucepan, bring the water to a boil over medium-high heat.
Add the macaroni, stir, and return to boil.
cook over medium-high heat until cooked al dente, about 6-8 minutes.
Drain.

In a large saucepan, heat the oil over medium-high heat.
Add the onion, bell pepper, celery, and garlic and cook, stirring,
for about 7 minutes.
Stir in the tomatoes, beans, corn, chili powder, oregano, cumin,
pepper, and salt, and bring to a simmer.
Cook over medium-low heat for 15 minutes, stirring occasionally.
Mix in the cooked macaroni and cook for 5 more minutes over low
heat.
Remove from heat and let stand for about 5 minutes before serving.